Ginger Snap Cookies

Shared by: Kathleen

1.5-2 Points Per Cookie*

These use fresh ginger and candied ginger.

1 1/2 cups butter or margarine, unsalted

2 cups brown sugar

1/2 cup molasses

2 eggs

4 1/2 cups unbleached flour

4 teaspoons ground ginger

4 teaspoons baking soda

1 teaspoon salt

3 tablespoons fresh ginger, grated

1 cup candied ginger, finely chopped

*This comes to 2 pts a cookie, but if you sub imatitation margarine and egg beeters then it takes it down to 1.5 pts a cookie. I can't see how to reduce it much more, or if it's really worth it, it's your call :)) Hope this helps till I get a ww recipe for you

Directions:

1 Preheat oven to 350º F (175º C).

2 Cream the butter and the brown sugar until fluffy. Add molasses and eggs and mix well.

3 Combine flour, ground ginger, baking soda and salt and add to butter mixture. Blend in fresh and candied ginger. Drop by teaspoonfuls onto parchment covered baking sheet, about 2 inches apart. Bake about 10 minutes, or until lightly golden. Cool.

Makes 8 dozen